CN107348292A - 一种刺葡萄面包发酵液饮料的制备方法 - Google Patents
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种刺葡萄面包发酵液饮料的制备方法，所涉及原料有刺葡萄、面包发酵液或浓缩液、白砂糖等。通过刺葡萄制汁、面包发酵液或浓缩液稀释、调配杀菌等工艺制成刺葡萄面包发酵液饮料，该饮料果香和焦糖香浓郁，酸甜爽口，营养价值高，不但工艺简单易操作、安全可靠，而且适宜机械化规模生产，具有良好的经济价值。
Description
技术领域
本发明涉及了一种刺葡萄饮料的制备方法，尤其是涉及了一种刺葡萄面包发酵液饮料的制备方法。
背景技术
刺葡萄别名山葡萄、千斤藤，属于被子植物门双子叶植物纲葡萄科植物，学名为Vitis davidii var. davidii，多生于山坡、沟谷林中或灌丛，主要分布于我国江西、浙江、福建、湖北等地。
刺葡萄中富含原花青素、白黎芦醇、齐墩果酸、超氧化物歧化酶、 Vc 等生物活性成分。中医学认为，刺葡萄可行气、活血、消积。现代医学表明，刺荀萄中含有大量原花青素、白黎芦醇等生物活性成分，有着良好抗氧化与清除自由基，改善体内血液微循环的功效，同时它还能延缓神经组织衰老，促进视红素的合成进而增强视力。此外，刺葡萄的生物活性成分还具有防血栓、防蛋白氧化、抗疲劳、抗肿瘤、抗炎等作用，所以刺葡萄是一种极具潜力的经济作物。
面包发酵液是由面包经烘烤成面包干后，粉碎浸提所得的提取液发酵而制得。其略呈红色似啤酒，焦糖香浓郁，富含氨基酸、维生素等营养成分，具有健脾开胃、消食助消化、消除疲劳等作用。
为了更好地丰富刺葡萄加工产品，提升刺葡萄的经济价值，本饮料在面包发酵液的基础上加入了刺葡萄，使得该饮料营养更为丰富，风味更为独特，口感更为爽口，于此同时本发明的饮料加工工艺简单易操作、安全可靠，可用于规模量化生产，是一款具有潜在价值的饮料。
发明内容
本发明提供了一种刺葡萄面包发酵液饮料的制备方法，其目的在于使刺葡萄产品口味多元化，丰富刺葡萄产品，进一步提高刺葡萄的经济价值。同时该饮料具有营养丰富，风味独特，口感爽口，绿色纯天然的特点。其具体实施技术过程为。
（1）刺葡萄制汁：其制汁的方式可为①刺葡萄去梗洗净，刺破榨汁于60~80℃下热处理5~10min，冷却至30~60℃加入0.01%~0.1%的果胶酶酶解30~180min，结束后灭酶过滤，浓缩至1~3%备用；②刺葡萄去梗洗净，皮、肉、籽分离，果肉榨汁后于60~80℃下热处理5~10min，冷却至30~60℃加入0.01%~0.1%的果胶酶酶解30~180min，结束后灭酶过滤，浓缩至1~3%备用，果皮按料液比1:30~1:5加入水，在80~90℃下热处理5~10min，待冷却至30~60℃时加入果胶酶0.1~0.5%和纤维二糖酶0.05~0.1%恒温酶解60~120min，结束后灭酶过滤，浓缩至1~3%备用；③刺葡萄去梗洗净，皮、肉、籽分离，果肉榨汁后，肉、汁于60~80℃下热处理5~10min，冷却至30~60℃加入0.01%~0.1%的果胶酶酶解30~180min，并用超声波辅助浸提，结束后灭酶过滤，浓缩至1~3%备用。
（2）面包发酵液：使用面包发酵液原液或面包发酵液浓缩液，浓缩液按1：300~1：30的比例进行稀释。
（3）调配杀菌: 白砂糖制成50%~70%的糖浆，原料液按一定比例混合均质，在90~100℃灭菌30~60s。
（4）灌装杀菌: 采用热罐装进行装瓶，瓶内中心温度需大于70℃，灌装后密封包装即为成品。
本饮料优点在于其营养丰富，风味独特，口感清爽，可健脾开胃、消食助消化，同时其工艺还具有简单易操作、成本低、可行性高的特点。
实施例
实施例1
刺葡萄去梗洗净，刺破榨汁于80℃下热处理5min，冷却至40℃加入0.01%~0.1%的果胶酶恒温酶解80min，结束后灭酶过滤，浓缩至2%备用；浓缩面包发酵液按1：200的比例进行稀释；白砂糖制成70%的糖浆；将所制备好的原料液按一定比例混合均匀，于90℃下灭菌50s，灭菌结束采用热罐装，瓶内中心温度需大于70℃，灌装后密封包装即为成品。
实施例2
刺葡萄去梗洗净，皮、肉、籽分离，果肉榨汁后于70℃下热处理10min，冷却至50℃加入0.05%的果胶酶酶解100min，结束后灭酶过滤，浓缩至3%备用，果皮按料液比1:20加入水，在90℃下热处理5min，待冷却至45℃时加入果胶酶0.5%和纤维二糖酶0.05%恒温酶解80min，结束后灭酶过滤，浓缩至1%备用；浓缩面包发酵液按1：100的比例进行稀释；白砂糖制成60%的糖浆；将所制备好的原料液按一定比例混合均匀，于95℃下灭菌40s，灭菌结束采用热罐装，瓶内中心温度需大于70℃，灌装后密封包装即为成品。
实施例3
刺葡萄去梗洗净，皮、肉、籽分离，果肉榨汁后，肉、汁于80℃下热处理8min，冷却至55℃加入0.1%的果胶酶酶解120min，并用超声波辅助浸提，结束后灭酶过滤，浓缩至3%备用；浓缩面包发酵液按1：150的比例进行稀释；白砂糖制成50%的糖浆；将所制备好的原料液按一定比例混合均匀，于100℃下灭菌30s，灭菌结束采用热罐装，瓶内中心温度需大于70℃，灌装后密封包装即为成品。
Claims (5)
1.一种刺葡萄面包发酵液饮料的制备方法，其特征在于所述的原料为：刺葡萄、面包发酵液或浓缩液、白砂糖、水，制做工艺步骤为：刺葡萄制汁、面包发酵液或浓缩稀释、调配杀菌、灌装杀菌。
2.根据权利要求1所述一种刺葡萄面包发酵液饮料的制备方法，其特征在于所述刺葡萄汁制做方法可以是：①刺葡萄去梗洗净，刺破榨汁于60~80℃下热处理5~10min，冷却至30~60℃加入0.01%~0.1%的果胶酶酶解30~180min，结束后灭酶过滤，浓缩至1~3%备用；②刺葡萄去梗洗净，皮、肉、籽分离，果肉榨汁后于60~80℃下热处理5~10min，冷却至30~60℃加入0.01%~0.1%的果胶酶酶解30~180min，结束后灭酶过滤，浓缩至1~3%备用，果皮按料液比1:30~1:5加入水，在80~90℃下热处理5~10min，待冷却至30~60℃时加入果胶酶0.1~0.5%和纤维二糖酶0.05~0.1%恒温酶解60~120min，结束后灭酶过滤，浓缩至1~3%备用；③刺葡萄去梗洗净，皮、肉、籽分离，果肉榨汁后，肉、汁于60~80℃下热处理5~10min，冷却至30~60℃加入0.01%~0.1%的果胶酶酶解30~180min，并用超声波辅助浸提，结束后灭酶过滤，浓缩至1~3%备用。
3.根据权利要求1所述一种刺葡萄面包发酵液饮料的制备方法，其特征在于所述浓缩发酵液是面包发酵原液或浓缩液，浓缩液稀释比例为1：300~1：30。
4.根据权利要求1所述一种刺葡萄面包发酵液饮料的制备方法，其特征在于所述调配加入的白砂糖量为5%~30%。
5.根据权利要求1所述一种刺葡萄面包发酵液饮料的制备方法，其特征在于所述杀菌温度为90~100℃，时间30~60s，热罐装中心温度大于70℃。
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| CN106148084A (zh) * | 2016-08-24 | 2016-11-23 | 北京搜味甜品有限公司 | 一种俄氏面包发酵量产制备格瓦斯饮料的方法 |
| CN106721813A (zh) * | 2016-12-20 | 2017-05-31 | 大连民族大学 | 一种软枣猕猴桃格瓦斯饮料及其制备方法 |
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| CN103205336A (zh) * | 2013-03-04 | 2013-07-17 | 上虞市南岭农副产品有限公司 | 一种树莓格瓦斯的制造方法 |
| CN103555510A (zh) * | 2013-11-05 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | 一种面包格瓦斯饮料粉及其使用方法 |
| CN103876226A (zh) * | 2014-04-10 | 2014-06-25 | 四川大学 | 一种葡萄清汁饮料及其生产方法 |
| CN106148084A (zh) * | 2016-08-24 | 2016-11-23 | 北京搜味甜品有限公司 | 一种俄氏面包发酵量产制备格瓦斯饮料的方法 |
| CN106721813A (zh) * | 2016-12-20 | 2017-05-31 | 大连民族大学 | 一种软枣猕猴桃格瓦斯饮料及其制备方法 |
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